Curry Mango

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A curry made with only mangoes sounds a little strange, but trust me when I tell you, you won't be sorry you ate it. This Mango Curry is simple and loaded with flavor. First, mangoes are blended with coconut milk for creaminess, red chilies for spice, and caraway seeds for a savory flavor. Next, caraway seeds are toasted and sautéed with curry leaves, garlic and onion powder, and turmeric until fragrant. Finally, the mangoes and coconut milk are added to create a velvety smooth texture with delicious chunks of mango running throughout it. Once you add this diabetic-friendly mango curry to a bowl of rice, you will be pleasantly surprised by the explosion of flavor. 

If you love mangos try out our quick and easy recipe for Chicken Mango Curry

What is mango curry made of?

This mango curry comprises mangoes, coconut milk, caraway seeds, garlic and onion powder, water, curry leaves, red chilies, and coconut yogurt. However, you can add vegetables such as cauliflower or chickpeas and nuts like cashews to the curry mango.   

Can Mangos be cooked?

Of course, mangoes can be cooked. When it's grilled or roasted and exposed to direct heat, it caramelizes, and its naturally sweet flavor is intensified. You can also add diced mangos or mango purée to sauces to add an extra depth of flavor.   

How do you spice up a mango?

This mango curry is spiced up with dry red chili peppers. However, you can add salt, chili powder, and Tajin to mango to spice it up in Mexican style.   
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
4 persons



To a high-speed blender, add coconut milk, 1/2 cup mango, dry red chilies, and 1/2 teaspoon caraway seeds. Blend until smooth and set aside.  
To a saucepan, add olive oil. Set the saucepan over medium-high heat and add the caraway seeds. Cook it for 1-2 minutes, gently moving the pan around until the caraway seeds are toasted.   
Stir in the onion powder, garlic powder, turmeric, curry leaves, and Thai red curry paste and cook it for 1 minute until it is fragrant.  
Add the mango coconut milk mixture to the pot and the water, sugar, salt, and remaining mangoes. Cook the curry mango for 5 minutes until it barely comes to a simmer.   
Stir in the cashew yogurt and cook the curry mango for 1 minute.    
Remove the curry mango from the stove. Remove the curry leaves and spoon the curry mango over four rice bowls before serving, if desired. 

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